Half a red onion, thinly sliced
10g dried porcini mushrooms
175g short grain rice
2 cloves garlic, minced
400ml chicken stock + 50ml vermouth
and some butter and grated parmeggiano
Soak the dried mushrooms in a bowl of warm milk for 15 minutes. Then drain them and squeeze them out gently. Brown the onion in a small amount of butter in a small saucepan over medium heat. Add the mushrooms and garlic and a ladleful of stock and simmer over low heat for 20 minutes to cook the mushrooms. Add the rice, stir it into the mushroom mixture off the burner, and leave it to absorb the flavours for just a minute. Return the saucepan to the burner and cook the risotto by adding ladlefuls of stock to the rice, stirring, and simmering until the stock is absorbed... and repeating until all the stock is absorbed and the rice is tender. Finally, stir in a knob of butter and a tablespoon of grated parmeggiano and eat up!
